Dutch Oven Scalloped Potatoes

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         FOOD FUNNY
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Here's another good one from Rosemary Zwick of Cape Town, South Africa:

A grocer put up a sign that read: "Eggplants, 25¢ each or three for a dollar."

All day long, customers came in exclaiming, "Don't be ridiculous! I
should get four for a dollar!"

Meekly the grocer capitulated and packaged four eggplants. The tailor
next door had been watching these antics and finally asked the grocer,
"Aren't you going to fix the mistake on your sign?"

"What mistake?" the grocer asked. "Before I put up that sign no one ever
bought more than one eggplant."

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            TODAY'S RECIPE
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There are many recipes for scalloped potatoes out there, and I'm sure
you already have one or two favorites. This recipe is aimed at campers
and outdoor cooks who rely on their Dutch ovens to keep them from
starving in the wilderness.

Dutch Oven Scalloped Potatoes

2 lbs (900 g) potatoes, thinly sliced
1 onion, thinly sliced
3 Tbs (45 ml) bacon grease or butter
1 1/2 cups (375 ml) shredded Cheddar or Monterey Jack cheese
Salt and freshly ground pepper to taste
2 cups (500 ml) milk

Layer half the potatoes in a greased Dutch oven. Top with half the
onion, 1 cup (250 ml) of the cheese, salt, and pepper. Add a second
layer of potatoes, onion, salt, and pepper. Add the milk and cook
covered over hot coals until the potatoes are tender, about 1 hour.
Remove the lid, sprinkle with the remaining cheese, and continue cooking
uncovered for 30 minutes.
Serves 6 to 8.
Received on Wed Sep 19 06:26:32 2007